"With all of this in mind, the density of milk varies within the range of 1027 to 1033 kg m(-3) at 20° C. [see table below]"

1027–1033 kg/m3

I also determined the density of milk myself.

[see calculation at bottom of page]

1037 kg/m3

The following table gives the density of various fluid dairy productsas a function of fat and solids-not-fat (SNF) composition:

Composition

Density (kg/L) at:

Product

Fat (%)

SNF (%)

4.4 °C

10.0 °C

20.0 °C

38.9 °C

Producer milk

04.00

08.95

1.035

1.033

1.030

1.023

Homogenized milk

03.60

08.60

1.033

1.032

1.029

1.022

Skim milk, pkg

00.02

08.90

1.036

1.035

1.033

1.026

Fortified skim

00.02

10.15

1.041

1.040

1.038

1.031

Half and half

12.25

07.75

1.027

1.025

1.020

1,010

Half and half, fort.

11.30

08.90

1.031

1.030

1.024

1.014

Light cream

20.00

07.20

1.021

1.018

1.012

1.000

Heavy cream

36.60

05.55

1.008

1.005

0.994

0.978

Milk is a very nutritious and versatile food. People enjoy drinking milk in its
natural form and also use it to make a wide range of food products, including
cream, butter, yogurt, cheese, and ice cream. We drink the milk produced from
a variety of domesticated mammals, including cows, goats, sheep, camels, reindeer,
buffaloes, and llama. The major source for commercial production and consumption
is from cows.

Most milk is composed of 80 to 90 percent water. The remaining 10 percent
consists of the major nutrients needed by the body for good health, including
fats, carbohydrates, proteins, minerals, and vitamins. Cow milk contains approximately
87% of water, 3 to 4% protein, 4 to 4.5% fat, and approximately 4.5% milk sugar
(lactose). It typically contains about 3.5 to 5 percent fat, which is dispersed
throughout the milk in globules. Fat supplies taste and texture, and vitamins
A, D, E, and K, as well as certain fatty acids that the body is unable to produce.
Lactose is a kind of sugar found only in milk and gives milk its sweet taste.
It makes up about 5 percent of milk's content.

If the fat content is lowered to 3.25 percent, the milk is sold as whole milk.
Low-fat milk typically has 1 percent or 2 percent fat. Since fat has a lower
specific gravity and therefore is "lighter" than the milk serum, fat globules
rise to the milk surface. Then, fat can be collected or skimmed from the milk.
The fat thus collected is called "cream" and the milk deprived of fat
is called "skimmed milk"or "skim milk". As the lighter milk
fat rises to the surface, the density changes. As you go towards the surface
it creates layers of decreasing density. When milk is left to stand long enough,
some separation will occur because of density differences.

Cream or milk fat is lighter in density than water and floats on the surface
of un-homogenized milk. When you skim off the surface, some of the fat, the denser
portions remains and the milk is denser. This explains why skim milk is denser.

I also determined the density of milk myself.

Full weight: 256.6 g

Empty weight: 0.420 oz. (11.9 g)

256.6 g (the mass of milk with carton) − 11.9 g (the mass of the carton) = 244.7 g (mass of milk). This is equal to 0.2447 kg.